Oven Roasted Whole Chicken and Potatoes
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6
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Calories
590 kcal
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Course
Main Course
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Cuisine
American
Oven Roasted Whole Chicken and Potatoes
Description
The recipe centers on a 4 to 5 pound whole chicken prepared simply with kosher salt, freshly ground black pepper, olive oil, and paprika for color and subtle flavor. The chicken is placed breast side up on a foil-lined baking sheet with quartered fingerling or other roasting potatoes spread alongside. The potatoes are tossed in olive oil and seasonings ensuring even cooking and a crispy exterior.
Roasting at 425ºF convection promotes a beautifully browned chicken skin and tender meat, while the potatoes roast to a golden finish. Turning the potatoes once during cooking ensures even caramelization. Cooking time varies slightly if a conventional oven is used, requiring adjustments.
Resting the chicken after roasting is crucial to retain moisture and allow juices to redistribute. The potatoes can be kept warm on the baking sheet during this resting period. This dish provides a classic, hearty main course with simple clean flavors.
Use of a digital thermometer is recommended to confirm doneness with an internal temperature target around 155ºF before resting. Leftovers store well refrigerated for up to five days.
Ingredients
- 5 pound chicken use a 4 to 5 pound chicken, whole roasting
- 2 pounds fingerling potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary)
- kosher salt to taste
- black pepper to taste, freshly ground
- 4 tablespoons olive oil divided
- 1 teaspoon paprika or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
- parsley optional for garnishing potatoes, fresh
Instructions
- Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
- Remove the chicken giblets, pat dry the exterior of the chicken using paper towels, and place on one side of the baking sheet, breast side up; I don’t truss it.
- Add the potatoes to the other side of the baking sheet.
- Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
- Evenly sprinkle the chicken with paprika.
- Bake for about 55 to 60 minutes convection, or until potatoes are tender and chicken is done* (see Tips below). Toss potatoes once midway through baking to ensure even cooking. If you don’t have a convection oven, I imagine the potatoes will need about 1 hour (remove them after 1 hour) and bake the chicken for another 30 minutes (about 90 minutes total), or until done. As with anything, bake until done and don’t get caught up on what the clock says.
- Optionally garnish potatoes with parsley before serving.
Notes
- Use a digital thermometer to check chicken doneness; 155ºF followed by a 20-minute rest yields moist meat.
- Allow chicken to rest at least 15 minutes before slicing to retain juices.
- If no convection oven, increase baking time and keep potatoes warm on the sheet while chicken rests.
- Leftovers keep airtight in the refrigerator up to 5 days.
- Recommended thermometers include Thermoworks for fast, readable results or budget-friendly models with adequate speed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 590kcal | 30% |
| Carbohydrates | 27g | 9% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 136mg | 6% |
| Potassium | 987mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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